Mindset
William Ledeuil, chef
When evoking his approach to food, William Ledeuil speaks of expressing taste through colors, and describes broth as a palette of aromas and flavors: for him, art is never very far from cooking, and the art of cooking lies in delighting the senses […]
Publications
William Ledeuil, from food to folios
Books have always held a special place in William Ledeuil’s life. While he was training to become a chef, he perfected his knowledge by devouring the books by the Chefs that he admires […]
Chef at home
How about taking Ze Kitchen Galerie’s spirit away from its 4 rue des Grands Augustins’ customary setting to welcome us into your home? Whether for lunch or dinner, William Ledeuil and his crews […]
Press
A perspective on William Ledeuil’s world as seen in the press, through a selection of clippings and articles.
Gifts
More than a gift set, an escapade. Chef William Ledeuil’s dishes are destinations where one is welcomed by hosts of new and unexpected flavors, colors and inspirations. A unique experience for the senses that makes for a perfect present – to give, or share.
News
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>Martin Maumet becomes the chef-owner of KGB, which will be rebranded as "Oktobre" in September. The restaurant will be closed for renovations starting from July 22nd.
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>William Ledeuil, invited by Brice Laurent Dubois, will be on Outremer Gourmand on Saturday, March 11th 2023 on France 3
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>"Au bonheur des agrumes", William Ledeuil will be a guest on "Le goût du monde" with Clémence Denavit on RFI.
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>"Chef Asie-muté, passeur à la flamme bouillonnante, spontanée, libre : follement réjouissante !". William Ledeuil is the guest of Clémence Denavit on "Le goût du monde" on RFI.
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>Kitchen Ter(re), one of the best restaurants in the 5th arrondissement according to Figaroscope.
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>William Ledeuil's white chocolate-wasabi ice cream among the desserts to try at least once in a lifetime, according to Figaroscope
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>William Ledeuil will be a guest on "Les Bonnes Choses" with Caroline Broué on France Culture
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L’automne s’installe 4 rue des Grands Augustins, en suggestion ou à la carte imaginée par William Ledeuil et @martin_sunder , et @anne_solenn_nicot pour les desserts
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Thon rouge de ligne / huîtres / salade d’algues et herbes maritimes / vinaigrette citron caviar • Lieu jaune de ligne / coquillages / jus yuzukosho / vierge kalamensi • Agneau « Landes de Bretagne » / condiment algues - crème d’olives taggiasche
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➡️ carte à découvrir en intégralité sur notre site [lien dans la bio]
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